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–+ servings
Sweet Potato & Avocado Salad

Sweet Potato & Avocado Salad with Whipped Ricotta Magic

A vibrant Sweet Potato & Avocado Salad with roasted veggies and creamy whipped ricotta, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Beets Roasting enhances sweetness.
  • 2 medium Sweet Potatoes Consider butternut squash as a substitute.
  • 1 medium Avocado Toss with lemon juice to prevent browning.
  • 1 cup Whipped Ricotta Use dairy-free alternative for vegan option.
For the Lemon-Tahini Drizzle
  • 1/4 cup Tahini Adjust for desired creaminess.
  • 2 tablespoons Lemon Juice Fresh lemon is best.
  • 2 tablespoons Water Adjust for thickness.
Optional Garnishes
  • 1/4 cup Fresh Herbs (Parsley, Mint) Mix as preferred.
  • 1/4 cup Toasted Nuts or Seeds (Pumpkin Seeds, Walnuts) For added texture.

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Food Processor
  • Mixing bowl
  • Small Bowl

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C). Chop the beets and sweet potatoes into bite-sized cubes. Toss them in olive oil, salt, and pepper.
  2. Spread the beets and sweet potatoes on a lined baking sheet. Roast for 25-30 minutes or until tender and golden brown.
  3. In a food processor, blend the ricotta until smooth and creamy, adding milk as needed.
  4. In a small bowl, whisk tahini, lemon juice, and water until smooth; adjust water for desired consistency.
  5. In a large bowl, add fresh greens, roasted sweet potatoes, and beets. Dice and fold in the avocado gently.
  6. Drizzle the lemon-tahini dressing over the salad. Top with whipped ricotta, herbs, and nuts.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 35gProtein: 8gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 200mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 4000IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Best enjoyed fresh. Keep avocado separate until ready to serve to prevent browning.

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